CN113273666A - Recombinant rice capable of reducing cholesterol and preparation method thereof - Google Patents
Recombinant rice capable of reducing cholesterol and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses recombinant rice capable of reducing cholesterol and a preparation method thereof, wherein the recombinant rice comprises sorghum, oat, black rice, buckwheat, barley and rice, and the raw materials comprise, by weight, 0-30% of sorghum flour, 0-60% of oat, 0-60% of black rice, 0-70% of buckwheat, 0-30% of barley and 0-30% of rice. The formula of the recombinant rice capable of reducing cholesterol realizes the remarkable reduction of TC and LDL-C of the liver and the remarkable increase of HDL-C content by optimizing the specific formula of the recombinant rice, repairs slight liver injury and is beneficial to the health of the liver; meanwhile, the compound has a certain promoting effect on the synthesis of bile acid, strengthens RCT of cholesterol, reduces the effect of LDL-C accumulation in blood, and has a new effect on the promoting effect of fatty acid synthesis.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to recombinant rice capable of reducing cholesterol and a preparation method thereof.
Background
A large number of epidemiological surveys indicate that cardiovascular disease (CVD) caused by coronary heart disease has become one of the highest human mortality, and about 1/3 people die of the worldwide annual death rate. Elevated levels of LDL-C in hypercholesterolemia are a major risk factor for CVD.
The hypercholesterolemia can be treated by using a medicament or functional food intervention. Although functional foods have certain health properties, they require a large amount of food for a long time to play a beneficial role. Common functional food, health food and the like are generally eaten in a small amount and in a short time, and have limited effects. Only when the functional food is introduced into daily diet, the minimum edible amount of the functional food can be met, and the effect of improving the body health of consumers is achieved.
China is rich in resources of coarse cereals, and polished round-grained rice, millet, wheat, corn, pearl barley, sorghum, soybean, black bean, mung bean, hyacinth bean, Chinese yam and the like in the coarse cereals are medicinal and edible food raw materials and contain rich mineral substances, vitamins and bioactive substances such as glucan, flavone and the like. A large number of researches show that some coarse cereals have the function of reducing cholesterol. However, the main component of coarse cereals is also carbohydrates, which have the main function of providing energy as rice and flour.
Therefore, how to process the coarse cereals to fully exert the functional characteristics thereof so as to prepare the recombined rice staple food has certain influence on the health of consumers in China.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made keeping in mind the above and/or other problems occurring in the prior art.
Accordingly, it is an object of the present invention to overcome the deficiencies of the prior art and to provide a reconstituted rice which is capable of reducing cholesterol.
In order to solve the technical problems, the invention provides the following technical scheme: a recombinant rice for reducing cholesterol, comprising,
the sorghum, oats, black rice, buckwheat, barley and rice are calculated by taking the total mass of raw materials as hundred percent, wherein the sorghum flour content is 0-30%, the oats content is 0-60%, the black rice content is 0-60%, the buckwheat content is 0-70%, the barley content is 0-30%, and the rice content is 0-30%.
As a preferable embodiment of the cholesterol-lowering recombinant rice of the present invention, wherein: the sorghum flour content is 5-15%, the oat content is 10-40%, the black rice content is 10-20%, the buckwheat content is 10-50%, the barley content is 5-15%, and the rice content is 10-30%.
As a preferable embodiment of the cholesterol-lowering recombinant rice of the present invention, wherein: the sorghum flour content is 15%, the oat content is 40%, the black rice content is 10%, the buckwheat content is 10%, the barley content is 15%, and the rice content is 10%.
It is still another object of the present invention to overcome the disadvantages of the prior art and to provide a method for preparing recombinant rice capable of reducing cholesterol.
In order to solve the technical problems, the invention provides the following technical scheme: a method for preparing recombinant rice capable of reducing cholesterol comprises,
respectively crushing sorghum, oat, black rice, buckwheat, barley and rice raw materials to 40-100 meshes;
adding the crushed sorghum, oat, black rice, buckwheat, barley and rice raw materials into a mixer, uniformly mixing, and carrying out extrusion forming by a double-screw extruder;
and (3) drying the mixed raw materials after extrusion forming until the moisture content is lower than 14%, thus obtaining the recombinant rice capable of reducing cholesterol.
As a preferable scheme of the preparation method of the recombinant rice capable of reducing cholesterol, the method comprises the following steps: the method comprises the following steps of adding the crushed sorghum, oat, black rice, buckwheat, barley and rice raw materials into a mixer, wherein the sorghum flour content is 0-30%, the oat content is 0-60%, the black rice content is 0-60%, the buckwheat content is 0-70%, the barley content is 0-30%, and the rice content is 0-30% by weight of the total raw materials.
As a preferable scheme of the preparation method of the recombinant rice capable of reducing cholesterol, the method comprises the following steps: the sorghum flour content is 5-15%, the oat content is 10-40%, the black rice content is 10-20%, the buckwheat content is 10-50%, the barley content is 5-15%, and the rice content is 10-30%.
As a preferable scheme of the preparation method of the recombinant rice capable of reducing cholesterol, the method comprises the following steps: the sorghum flour content is 15%, the oat content is 40%, the black rice content is 10%, the buckwheat content is 10%, the barley content is 15%, and the rice content is 10%.
As a preferable scheme of the preparation method of the recombinant rice capable of reducing cholesterol, the method comprises the following steps: and extruding and forming by using a double-screw extruder, wherein purified water is added into the uniformly mixed powder, and the mass of the purified water is 23-32% of that of the powder.
As a preferable scheme of the preparation method of the recombinant rice capable of reducing cholesterol, the method comprises the following steps: and extruding and forming by using a double-screw extruder, wherein the temperature of a machine barrel is 50-80 ℃, and the rotating speed of a screw is 90-120 r/min.
As a preferable scheme of the preparation method of the recombinant rice capable of reducing cholesterol, the method comprises the following steps: and drying, wherein the drying temperature is 45-50 ℃.
The invention has the beneficial effects that:
(1) the invention provides recombinant rice capable of reducing cholesterol, which is prepared by mixing a plurality of natural grains according to a specific proportion.
(2) The formula of the recombinant rice capable of reducing cholesterol realizes the remarkable reduction of TC and LDL-C of the liver and the remarkable increase of HDL-C content by optimizing the specific formula of the recombinant rice, repairs slight liver injury and is beneficial to the health of the liver; meanwhile, the compound has a certain promoting effect on the synthesis of bile acid, strengthens RCT of cholesterol, reduces the effect of LDL-C accumulation in blood, and has a new effect on the promoting effect of fatty acid synthesis.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:
FIG. 1 is a graph showing the effect of mixed flour and reconstituted rice on the liver weight of mice in the practice of the present invention.
FIG. 2 is a graph showing the effect of mixed flour and recombinant rice on serum lipid metabolism in experimental mice in the practice of the present invention.
FIG. 3 is a graph showing the effect of mixed flour and recombinant rice on the liver lipid metabolism in mice in the practice of the present invention.
FIG. 4 is a graph showing the effect of mixed meal and reconstituted rice on mouse liver histomorphology in the practice of the present invention.
FIG. 5 is a graph showing the effect of mixed powder and recombinant rice on the relative expression level of mouse liver cholesterol metabolism genes in the practice of the present invention, wherein 1 is blank; 2 is a model; 3 is sample 1; 4 is sample 2; and 5 is sample 3.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1
A reconstituted rice capable of reducing cholesterol comprising the ingredients: respectively crushing sorghum, oat, black rice, buckwheat, barley and rice to 40 meshes, and then mixing the materials in proportion to form mixed powder, wherein each 100g of the mixed powder comprises: 5 parts of sorghum flour, 30 parts of oat, 20 parts of black rice, 30 parts of buckwheat, 5 parts of barley and 10 parts of rice, and the mixture is extruded and molded by an extruder.
The invention aims to provide recombinant rice capable of reducing cholesterol, which comprises the following steps:
crushing the raw materials to 40 meshes → mixing in a mixer → extruding and forming in a double-screw extruder (the extrusion condition is that the added water accounts for 35 percent of the mass of the powder, the temperature of a machine barrel is set to be 90 ℃, and the rotating speed of a screw is 80r/min) → drying (the temperature is 45-50 ℃, and the drying is carried out until the moisture content is lower than 14%).
The shape rule of the recombined rice prepared by adopting the scheme is that the recombined rice is shaped according to the following steps of 1: adding purified water in a weight ratio of 1.2, after the cooking is finished, keeping the temperature for 15min, performing good sensory evaluation, and enabling the taste to be close to normal rice.
After the recombinant rice is fed for 12 weeks, the blood cholesterol content of mice with hypercholesterolemia is obviously reduced.
Example 2
A recombinant rice capable of reducing cholesterol comprises ingredients of sorghum, oat, black rice, buckwheat, barley and rice, which are respectively ground into 100 meshes and then mixed according to a proportion to form mixed powder, wherein each 100g of mixed powder comprises: 5 parts of sorghum flour, 10 parts of oat, 20 parts of black rice, 50 parts of buckwheat, 5 parts of barley and 10 parts of rice, and the mixture is extruded and molded by an extruder.
The invention aims to provide recombinant rice capable of reducing cholesterol, which comprises the following steps:
crushing the raw materials to 100 meshes → mixing in a mixer → extrusion molding in a twin-screw extruder (extrusion conditions are that the added water accounts for 20% of the mass of the powder, the temperature of a machine barrel is set to 90 ℃, and the rotating speed of a screw is 150r/min) → drying (45 ℃ -50 ℃, drying until the water content is lower than 14%).
The shape rule of the recombined rice prepared by adopting the scheme is that the recombined rice is shaped according to the following steps of 1: adding purified water in a weight ratio of 1.2, after the cooking is finished, keeping the temperature for 15min, performing good sensory evaluation, and enabling the taste to be close to normal rice. After the recombinant rice is fed for 12 weeks, the blood cholesterol content of the mice with hypercholesterolemia is reduced.
Example 3
A recombinant rice capable of reducing cholesterol comprises ingredients of sorghum, oat, black rice, buckwheat, barley and rice, which are respectively ground into 60 meshes and then mixed according to a proportion to form mixed powder, wherein each 100g of the mixed powder comprises: 15 parts of sorghum flour, 40 parts of oat, 10 parts of black rice, 10 parts of buckwheat, 15 parts of barley and 10 parts of rice, and extruding and molding by using an extruder.
The invention aims to provide recombinant rice capable of reducing cholesterol, which comprises the following steps:
crushing the raw materials to 60 meshes → mixing in a mixer → extruding and forming in a double-screw extruder (the extrusion condition is that the added water accounts for 26 percent of the mass of the powder, the temperature of a machine barrel is set to be 60 ℃, the rotating speed of a screw is 100r/min) → drying (the temperature is 45-50 ℃, and the drying is carried out until the moisture content is lower than 14%).
The shape rule of the recombined rice prepared by adopting the scheme is that the recombined rice is shaped according to the following steps of 1: adding purified water in a weight ratio of 1.2, after the cooking is finished, keeping the temperature for 15min, performing good sensory evaluation, and enabling the taste to be close to normal rice. After the recombinant rice is fed for 12 weeks, the blood cholesterol content of the mice with hypercholesterolemia is reduced.
Example 4
Results of lipid-lowering experiments
Influence of lipid-lowering recombinant functional rice on obese and high-cholesterol mice
1. Laboratory animal
All experimental animals in the experiment are male C57BL/6 mice (SPF grade) with the age of 6-8 weeks and the weight of 20-22 g.
2. Experimental methods
2.1 animal feeding and grouping
On the basis of AIN-93M standard feed, a hypercholesterolemia mouse model is established. The modeling method is De Sousa A R, De Castro Moreira M E, Toledo R C L, et al, extruded Sorghum (Sorghum bicolor L.), reduction of metabolic depletion of genetic stephanises in organism depletion factor J. Food research international, 2018, 112(6):48-55.
The recombinant rice (the recombinant rice prepared in examples 1 to 3, designated as sample 1, sample 2 and sample 3, respectively) was ground to replace the carbohydrates in the feed for the hypercholesterolemic mice. The total weight of the test sample is divided into a blank group, a model group and an experimental group. The blank group was not modeled and fed standard diet, representing healthy mice; the model group was fed high cholesterol diet to distinguish from the blank group. The basic feed ratio of the experimental group is the same as that of the model group, and the recombinant rice is used for replacing carbohydrate in the feed of the model group mice to distinguish the effect of feeding the recombinant rice under the high cholesterol condition.
The breeding temperature is controlled to be 22-26 ℃, the relative humidity is controlled to be 50-70%, the illumination is alternated in 12h of light and 12h of dark, the food is taken freely and the breeding is carried out for 12 weeks respectively.
3. Results of the experiment
3.1. Effect of recombinant Rice on feed consumption, body weight and liver weight of Experimental mice
As shown by the results of table 1, the feed consumption of mice after feeding the raw mixed flour and the reconstituted rice flour differed in the third week.
The basic feed ratio of the experimental group is the same as that of the model group, and only the compound grains are used for replacing carbohydrate in the feed of the model group mice to distinguish the effect of feeding the recombinant rice under the high cholesterol condition. Therefore, in the model + sample 1 group, carbohydrates such as starch in the model feed are replaced by recombinant rice flour, so as to observe the effect of the matched recombinant rice on the high-cholesterol mice.
The feed consumption of model + sample 3 was significantly higher than that of the model group (p <0.05) starting at week five, and the feed consumption of the model + sample 1 and model + sample 2 experimental group mice increased more at weeks 6 to 8 compared to the model. The increase in feed consumption of sample 3 over samples 1 and 2 was likely to be better palatability than the raw meal after treatment of the reconstituted rice with sample 3.
TABLE 1 Effect of Mixed meals and reconstituted Rice on mouse feed consumption (g/rice/week)
Note: same columns in the figure indicate significant differences between the two compared to group H, p < 0.05.
As can be seen from the results in Table 2, there was no significant difference in mouse body weight between the experimental groups at the first 7 weeks (p > 0.05). From week 8 onwards, significant increases in body weight (p <0.05) occurred in the model + sample 3 experimental group compared to the model group. Body weights of the model + sample 1 and model + sample 2 experimental group mice were significantly higher in the last two weeks than the model group (p < 0.05).
TABLE 2 Effect of Mixed meal and reconstituted rice on mouse body weight
Note: same columns in the figure indicate significant differences between the two compared to group H, p < 0.05.
As is apparent from the results, the body weight of the mice in the experimental group of sample 3 was increased to some extent as compared with the mice in the model group, which may be caused by the increase in food intake. The body weight of the mice in the group of sample 3 was not significantly increased compared to the untreated mixed meal, and it is also considered that the absorption and utilization efficiency of the recombinant rice was higher compared to the raw meal.
As can be seen from fig. 1, the liver weight of the model group mice was significantly increased (p <0.01) compared to the blank group. Compared with a high-cholesterol model group, the liver weights of mice in the model + sample 1 group and the model + sample 2 experimental group have a certain descending trend but are not significant (p is more than 0.05); model + sample 3 group mice had a significant reduction in liver weight (p < 0.05).
The experimental results show that although the body weight of the mice in the model and sample 3 group is increased to a certain extent compared with the body weight of the mice in the model group, the body weight does not increase greatly, and the body weight accords with the normal growth trend. The obvious reduction of the weight of the liver indicates that the rice capable of being recombined has a certain positive effect on the reduction of the liver and the lipid of the mouse.
3.2 Effect of recombinant Rice on serum lipid metabolism index of Experimental mice
The results in fig. 2 show that after 12 weeks of feeding with the model high cholesterol feed, the serum TC and LDL-C contents of the mice in the high cholesterol group were significantly increased (p <0.001), the HDL-C content was significantly decreased (p <0.05), and the TG content was significantly decreased (p <0.01), compared to the blank group. The model + sample group mice had a significant reduction in both TC and LDL-C levels (p <0.001) compared to the model group; as can be seen from FIG. 2(b), the sample group had no significant effect on mouse serum TG levels (p > 0.05); from the results of fig. 2(C), it is clear that model + sample 3 significantly increased the HDL-C content in serum (p < 0.05).
The experimental result shows that the treated recombinant rice has no significant difference in reducing TC and LDL-C in mouse serum compared with sample 1 and sample 2, is not significant in controlling the TG content of an organism, but can significantly improve the HDL-C content in the serum.
3.3 Effect of recombinant Rice on the indicators of lipid metabolism in the liver of laboratory mice
The results in FIG. 3 show that the contents of TC and LDL-C in the liver of the mice in the high cholesterol model group are obviously increased (p <0.001 and p <0.01) compared with the blank group; the HDL-C content was significantly reduced (p < 0.001). The results in FIG. 3(d) show that the hepatic LDL-C levels were significantly reduced in the mice of model + sample 1 group compared to the model group (p < 0.05). Model + sample 3 mice had significantly lower liver TC and LDL-C and significantly higher HDL-C levels (p <0.05) after recombinant rice stem prognosis.
The experimental results show that the recombinant rice has better regulating effect on the cholesterol content in the serum and the liver of the mice compared with the untreated raw rice flour, which is probably related to the increase of the digestive absorption of the recombinant rice flour by the mice.
Example 5
Effect of recombinant Rice on the morphology of liver tissue of Experimental mice
The H & E staining results of the mouse liver tissue sections are shown in FIG. 4. The blank mice have normal liver tissue structure, uniform distribution and size of liver cells, clear cell nucleus and wider and clear liver blood sinuses. After induction by high cholesterol, the mouse liver cells in the model group are disorderly distributed, part of cell nuclei are fixedly condensed, vacuoles and lipid droplets are more, and inflammation occurs. The liver cell swelling and lipid droplets were reduced in the mice of the model + sample 1 and model + sample 2 groups, but the size of the nuclear cells was still different. The liver cell swelling degree of the model and sample 3 mice is greatly relieved, the cell arrangement is normal, and large-area large lipid drops and vacuole aggregation do not occur. Experimental results show that the recombinant rice can relieve the accumulation of hepatic cell lipid droplets to a certain extent, repair slight hepatic injury and is beneficial to the health of the liver.
The results in fig. 5 show that, compared with the blank group, the relative expression results of the cholesterol metabolism genes in the mice of the high cholesterol model group are consistent with the biochemical index results, the HMGCR expression is significantly increased, and the relative expressions of the CYP7a1, LXR-a, LDL-R and SREBP-2 genes are significantly decreased (p < 0.01).
As shown in fig. 5(a), the expression level of hepatic HMGCR was significantly decreased in all of the three experimental groups of model + sample group compared to the high cholesterol model group (p < 0.05). The experimental result shows that the recombinant rice can achieve the effect of a mixed powder sample and can reduce the synthesis rate of the cholesterol in the liver of a mouse.
As shown in fig. 5(b), there is no significant difference in relative expression of hepatic CYP7a1 in the model + sample 1 and model + sample 2 experimental groups compared to the high cholesterol model group; model + sample 3 mice in the experimental group showed a significant increase in hepatic CYP7a1 relative expression (p < 0.05). The experimental result shows that the recombinant rice has certain promotion effect on the synthesis of the bile acid of the experimental mouse.
As shown in fig. 5(c), the relative expression level of liver LXR-a gene was significantly increased in the model + sample 2 and model + sample 3 mice of the experimental group, compared to the high cholesterol model group; model + sample 1 no significant change occurred in the experimental group. The experimental result shows that compared with untreated mixed powder, the treated recombinant rice is more beneficial to enhancing the RCT (cholesterol controlling) effect of mouse liver cholesterol, accelerating cholesterol metabolism and reducing cholesterol accumulation in peripheral tissues.
As shown in fig. 5(d) and (e) results, the relative expression of hepatic LDL-R and SREBP-2 genes was significantly higher in both model + sample experimental group mice than in the model group induced by high cholesterol (p <0.05), and the effect was more significant in the model + sample 3 experimental group. As an activating factor of LDL-R gene, the relative expression trend of each experimental group in SREBP-2 is basically consistent with that of LDL-R. The experimental result shows that the mixed powder and the recombinant rice can obviously improve the transport of LDL-C in plasma to the liver, regulate the balance of cholesterol in blood and reduce the risk of atherosclerosis of the organism.
In conclusion, the recombinant rice retains its effects of limiting the rate of synthesis of cholesterol, enhancing RCT of cholesterol, reducing the accumulation of LDL-C in the blood, and promoting the synthesis of fatty acids, compared to untreated rice flour.
Example 6
On the basis of example 3, the influence of different barrel temperatures on the quality of the reconstituted rice was examined, and the conditions and results are shown in Table 3.
TABLE 3 Effect of barrel temperature on quality of reconstituted rice
Note: data in the table are expressed as mean ± standard deviation, with the same row being different in the alphabetic letter, indicating significant difference (p < 0.05).
As can be seen from Table 3, the hardness and stickiness of the reconstituted rice were highest at 60 ℃. When the temperature is raised to 70-80 ℃, the hardness and the viscosity are greatly reduced. The elasticity of the mixed powder recombined rice is not changed greatly, and the chewiness of the mixed powder recombined rice is reduced after 60 ℃. At 50 deg.C, the expansion rate and loss rate of cooking are lower, and at 60-70 deg.C, the expansion rate and loss rate of cooking are better. When the temperature of the machine cylinder is gradually increased, the total sensory components of the rice show a trend of ascending first and then descending, the score is the highest at 60 ℃, and the significance is higher than that of the rest three groups (p < 0.05). When the temperature is lower, the surface of the rice is loose, and the molding effect is poor. And when the temperature is higher, the surface of the rice is rough and the color is darker, so that the sensory score is lower.
Example 7
On the basis of example 3, the influence of different screw rotation speeds on the quality of the cooked rice was examined, and the conditions and results are shown in Table 4.
TABLE 4 influence of screw rotation speed on quality of reconstituted rice
Note: data in the table are expressed as mean ± standard deviation, with the same row being different in the alphabetic letter, indicating significant difference (p < 0.05).
The results in Table 4 show that as the screw speed increases, the hardness and viscosity will increase and then decrease; the change is obvious after the rotating speed is higher than 100r/min (p is less than 0.05). The elasticity of the recombined rice is not changed greatly, and the chewiness reaches the highest value at 100 r/min. When the rotating speed is between 90r/min and 110r/min, the cooking expansion rate and the cooking loss rate have no obvious change. When the rotating speed is 120r/min, the cooking expansion rate is remarkably reduced, and the loss rate is remarkably increased. The sensory score of the reconstituted rice was also the lowest at 120 r/min.
Example 8
On the basis of example 3, the effect of different feed moisture on the quality of the recombined rice was examined, and the conditions and results are shown in Table 5.
TABLE 5 Effect of feed moisture on quality of reconstituted rice
Note: data in the table are expressed as mean ± standard deviation, with the same row being different in the alphabetic letter, indicating significant difference (p < 0.05).
As can be seen from Table 5, the hardness and adhesiveness of the reconstituted rice were not significantly changed at the feed moisture content of 23% to 26%, and were significantly higher than those of the two groups, i.e., 29% and 32% of the feed moisture (p < 0.05). When the water content reaches 32%, the cooking loss of the rice is serious, the cooking expansion rate is low, and the sensory score is low.
The recombined rice is prepared by mixing a plurality of natural grains according to a specific proportion, has the effect of reducing blood cholesterol, and simultaneously realizes that the functions, processing and taste reach the optimal level by combining a specific preparation process.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (10)
1. A recombinant rice capable of reducing cholesterol, comprising: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
the sorghum, oats, black rice, buckwheat, barley and rice are calculated by taking the total mass of raw materials as hundred percent, wherein the sorghum flour content is 0-30%, the oats content is 0-60%, the black rice content is 0-60%, the buckwheat content is 0-70%, the barley content is 0-30%, and the rice content is 0-30%.
2. The cholesterol-lowering reconstituted rice as claimed in claim 1, wherein: the sorghum flour content is 5-15%, the oat content is 10-40%, the black rice content is 10-20%, the buckwheat content is 10-50%, the barley content is 5-15%, and the rice content is 10-30%.
3. The recombinant rice capable of reducing cholesterol according to claim 1 or 2, wherein: the sorghum flour content is 15%, the oat content is 40%, the black rice content is 10%, the buckwheat content is 10%, the barley content is 15%, and the rice content is 10%.
4. The method for preparing recombinant rice capable of reducing cholesterol according to any one of claims 1 to 3, wherein the method comprises the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
respectively crushing sorghum, oat, black rice, buckwheat, barley and rice raw materials to 40-100 meshes;
adding the crushed sorghum, oat, black rice, buckwheat, barley and rice raw materials into a mixer, uniformly mixing, and carrying out extrusion forming by a double-screw extruder;
and (3) drying the mixed raw materials after extrusion forming until the moisture content is lower than 14%, thus obtaining the recombinant rice capable of reducing cholesterol.
5. The method of claim 4, wherein the method comprises the steps of: the method comprises the following steps of adding the crushed sorghum, oat, black rice, buckwheat, barley and rice raw materials into a mixer, wherein the sorghum flour content is 0-30%, the oat content is 0-60%, the black rice content is 0-60%, the buckwheat content is 0-70%, the barley content is 0-30%, and the rice content is 0-30% by weight of the total raw materials.
6. The method of claim 5, wherein the method comprises the steps of: the sorghum flour content is 5-15%, the oat content is 10-40%, the black rice content is 10-20%, the buckwheat content is 10-50%, the barley content is 5-15%, and the rice content is 10-30%.
7. The method of claim 6, wherein the method comprises the steps of: the sorghum flour content is 15%, the oat content is 40%, the black rice content is 10%, the buckwheat content is 10%, the barley content is 15%, and the rice content is 10%.
8. The method of claim 4, wherein the method comprises the steps of: and extruding and forming by using a double-screw extruder, wherein purified water is added into the uniformly mixed powder, and the mass of the purified water is 23-32% of that of the powder.
9. The method of claim 4, wherein the method comprises the steps of: and extruding and forming by using a double-screw extruder, wherein the temperature of a machine barrel is 50-80 ℃, and the rotating speed of a screw is 90-120 r/min.
10. The method of claim 4, wherein the method comprises the steps of: and drying, wherein the drying temperature is 45-50 ℃.
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